SushiCat

I heard someone mention Wilson's lately as a steak place, not sure if this, but thought I'd throw it into the mix to see what the local scoop on this is. Haven't been to Rex in years, but had something good there several times about 6 or so years back ... I'm into Hanger steak, I am an old time carnivore so I like the meaty flavour. Remember, keep us posted!

Interesting topic, but how can everyone answer so quickly ... are you all assuming that you have everything else on this island? I mean what have we got, are we in 'survivor' land with nothing but some fish we spear in the ocean or what? Personally if I haven't got bread and some kind of meat or fowl, I don't need mayonaise, possibly not even mustard, but admitidly it goes with a much wider variety of foods.. If I haven't the means to get to any meat then I want a seperate set of condiments than if I do, etc. So, I'm pondering. My first inclination goes closely with Hopkin, Blackberry jam (homemade, handpicked) mango chutney, and pepper jelly. But the lemon/lime issue is still open right? meow note to hopkin, I'll come by with a jar of my pepper jelly for you, in hopes you will share your mango chutney recipe

Just want to let you know the Main is still good for Greek food, great place to hang out with a beer or glass of wine and live music on weekends. I'll second a few spots including Long's - get some pot stickers (very good at this local spot) and also recommend spicy dumplings not sure of exact name. Wine soaked chicken is their speciality, but many good things on their menu. Add the charm of the host/owner and you have a happening spot. Nobody mentioned the Reef, only been once, but it is fun for carribean food - we liked it and the others who went with us return regularly (we are into continuing our hunt for new things). Also of note is Cipriano's - it is Ital/Amer or possibly Ital/Canadian ... good pizza and other entrees you would expect, sometimes they lock you in while they sing old Italian songs. Have fun exploring

Just adding my .02 to the XO discussion ... well maybe I have to make it .20 due to ingredients Luckily for me, I have some made by my x-landlady. It is amazing and still in my fridge. As you see by the posted recipe, there are ingredients and you can vary them, plus what are the amounts of these ingredients. It is easy to see why each and every chef / cook who makes XO makes it differently. In the end it adds heat and enhanced flavor to the dishes it is used in. Keep us posted on your experiments, I have about a year's supply left before I start making my own.

Oh, thanks all! It pays to be offline for a spell and come into find so many messages. I'll go out on an expedition and get as much as I can carry. Cans are good - thanks for that info. on Herdez, never tried those before or El Pato. Since I can live on fresh, it will be a fun experiment to bring some canned and jarred - need to leave room for my homemade jam, so happy to be able to find some cans. The transplanted north american vegetarians, appreciate all the advice in northern Germany happy dipping

Looks like fun was had by all! Thanks for sharing the photos Daddy-A, for those of us who couldn't make it, it is like we were there for a moment

Thanks for playing! What nobody out there eats salsa from a jar? I'll get some bland Que Pasa - the recipients are in Germany and say there is nothing worth buying there and they are desperate, so I guess something is better than nothing. Thanks Vancouver, if you are a salsa eater, try the green salsa at East West - YUM!

We eat our salsa fresh, purchased from our local green grocer. It is delicious and available in several forms at Eat West Market on Main just south of King Ed, we are partial to the green salsa there. However I am in need of some jars of salsa, sealed for travel and longevity. Can anyone suggest anything decent that is available here in our fair city?

There is a bakery on MacDonald near 22nd that has good hot cross buns. They happen to also have excellent meat pies, but they may not be excel "lent" not sure of the rules on this one! I seem to recal once having a very delicious one from Savory Island in West Van - but can't remember if this is true or perhaps some fiction sitting in my head. If they make them, they will be good there. Home made always the best, yes currants and lemon zest/orange zest. Other dried fruits as well, e.g. crannberries, blueberries, etc. I have only made them once and can't remember the base recipe - but I changed it so wouldn't be that valid. You need some spices as well.

Feedbag, I have been to the Legendary Noodle once and only once. Nothing wowed me, and there are many places to try. It is different from Long's because at Legendary most is noodles and at Long's they have a regular menu. I am willing to go back to Legendary and try the lamb in noodle soup and if you want to dine with me at Long's any time / lunch/dinner, just pm me - need to try the wine soaked chicken and a number of other itmes!

Since you can't buy it, one of us should start making something similar - It is great! I definately covet this - no questions.

I make brandied cherries and use them for desserts, usually vanilla ice cream, warmed cherries and chocolate sauce. I have never tried them in a cocktail instead of a maraschino, but I am happy to experiment for you and let you know. Any particular cocktail you want me to try them in?

I should spend more time clicking and less typing. Yes that seems like the right location for the one listed on the web ... hmmn, anyone who tries this fill us in (needless to say).

Thanks Vancouver, sorry I should have known many people would know. Ok, I'm fitting that into my weekend - gotta get me some good dan dan noodles!

hayasaka.k, can you help... where is B Guo Bu Yi, and is it the kind of place where one must read Chinese characters to order? Big fan of a) dan dan noodles, and b) dumplings. It is very hard to find good dan dan noodles, but suddenly everyone has them. Craving a good version. thx, Sushicat

OMG, that looks like the pizza my long lost "brother" brought from Chicago to Connecticut once for pre (or was it post) American Thanksgiving dinner. YUM! If it is here, we must find it! I drove past a place yesterday on Fraser that said it had Chicago pizza, but it looked like a one slice / hole in the wall kind of place. Anyone been? Maybe I should encourage mr. cat to start making deep dish instead of regular, he is on a pizza kick since I got him the stone at Xmas ...

Peppyre, never seen these at the 28th/Main Solly's but I'm asking! Will have to try one from Siegels next time I'm in that hood. A good bialy with onions is so different from a bagel, Sam, I'm sure you realize this, maybe they are just not your item of choice. For example I'll take a bagel over a cin. bun any day ... especially a fresh bagel from Solly's. Ok branching out from bagels - gotta get some dinner.

Always go for dim sum with Chinese speaking friends/colleagues! It is so much easier that way! I wonder how much of a local problem this is versus global since we have such a plethora of asian restaurants ... I used to go to a Chinese place in Victoria and would always try to convince them to feed me some of what the staff were having ... hardly ever worked, but my regular table was always there and they would test recipes on me/my friends. Ok Ok, I've digressed. The places that this has been a problem for me are only when travelling, like when in Florence we ended up with a raw artichoke on a plate served with a wedge of lemon. I refused to leave that raw artichoke alone, but man it was hard to choke back

chufi, all looks great - hope you were happy with how things turned out. Your salad looks and sounds amazing! And the cake looks quite beautiful. What were the wines, I see them, but can't identify.

The only place I know of which might have bialys here would be Siegels. I haven't been there in eons so I really don't know. I haven't seen a fresh bialy for sale here, but if I see any in my wanderings, I'll let you know. I think some type of special oven might be needed, e.g. possibly a wood oven like bagels, but I really don't know.

nobody mentions Hard Bites - they are quite good. I like the Jalapeno flavor. Hmmn, maybe these are local in Vancouver only? Never thought to look at the bag and check. All time best potato chip I ever had was hand made fresh in Oaxaca Mexico - I think I might have to dig up the photo, digitize it (circa 1991) and post it for you all. It is an egullet worthy photo and warm chips from the oil - think of the comparison between real fresh frites and something you bake out of the freezer isle ... mr. cat as some people call my other half - eats Ruffles plain. Always. He would never dream of a better chip, well except those fresh ones from Oaxaca!

This is definitely a sin, jgm, and yes, you will braise in hell. We will announce your penance shortly. Mind you it's not even close to the sin of being a 'pretend' swallower, which certainly begs other questions, none of which I particularly want to know the answer to. ← When deciding upon the penance, please keep in mind that they were very, very, very good cookies. ← you could get the recipe and that might atone for part of the sin - we want it!

Go Emmalish! Impressive, but don't you need one as a reference point? The best west coast bialy I have had comes from Barry's in Eugene Oregon. So if in Eugene, got to Barry's. Meanwhile if you are seriously making them, pm me - I have no definate cooking plans for the weekend as yet.

Peppyre, I totally agree, best bagels ever - I grew up with real bagels in Boston, have had a variety from excellent sources in NY, Montreal etc. We had decent bagels even in Toronto, but Solly's are just the best! Now, if only we could get them to start making bialys - that would be the next thing if you ask me (hmmn, guess nobody is asking me?).

Momiji - yum sashimi and sushi and other Japanese delicacies